Name: Pocket Eggs (Hou Bao Daan)
Prep time: 10 min
Total time: 10 min
Yield: Makes 4 servings
Cuisine: Chinese
Ingredients: 1 tablespoon soy sauce; 3 tablespoons corn, grapeseed, or other neutral oil; 1 tablespoon sweet black vinegar or balsamic vinegar; 4 eggs; Salt to taste

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
10 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

I am such a soy sauce fanatic I essentially “invented” this dish before ever having been served it; imagine my surprise to find it is legitimate, basically an egg over easy with an instantly made soy-based sauce. The Chinese name for this popular late-night snack describes the runny center encased by the crisp-fried edges.

Ingredients

1 tablespoon soy sauce
1 tablespoon sweet black vinegar or balsamic vinegar
3</

Method

Mix together the soy sauce and vinegar. Set aside.
Heat a quarter of the oil in a small nonstick skillet over high heat. Swirl the oil to coat the bottom of the pan and crack one of the eggs into the pan. Season with salt. When the edges of the egg begin to brown and the white begins to set, fold the egg in half. Splash on a quarter of the soy-vinegar mixture a

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